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Pork Loin Stuffed with Pesto and Prosciutto

Alexander's Meats carries a complete offering of Kurobuta/Berkshire pork products. Kurobuta is one of the most highly regarded hog breeds in the industry - with no antibiotics, 100% vegetarian feed, it is prized for it's extraordinary marbling and deep pink color. The meat has a unique flavor, with a sweeter taste than mainstream pork. One of our good friends and customers tried out this recipe from Food & Wine - looks delicious! You can try it too, with ingredients from Howie's Alexanders!




  • 1 cup fresh basil leaves

  • 1/2 cup fresh tarragon leaves

  • 1/2 cup fresh dill leaves

  • 1/2 cup chopped fresh chives

  • 3 scallions, trimmed, white and green parts chopped

  • 1 tablespoon fresh thyme leaves

  • 1 tablespoon grated fresh horseradish or 2 teaspoons prepared horseradish

  • 1 garlic clove, chopped

  • Zest of 1 lemon

  • 1/4 cup extra-virgin olive oil


  • 1 (3-pound) pork loin roast

  • 2 1/2 teaspoons kosher salt, divided

  • 1/2 cup grated Parmesan cheese

  • 6 slices prosciutto

  • 2 teaspoons ground black pepper


Make the pesto

  • Step 1 Combine basil, tarragon, dill, chives, scallions, thyme, horseradish, garlic, and lemon zest in a blender or food processor. With processor running, drizzle in oil through food chute. Process until mostly smooth.

Make the pork

  • Step 2 Preheat oven to 350°F. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within 1/2 inch of bottom of pork, cutting to, but not through, the other side. Open the cut pork like a book. Repeat process with each half, being careful to cut to within 1/2 inch of the bottom of the pork but not through. Top butterflied pork with plastic wrap; gently pound with a meat mallet or rolling pin to an even 1/2-inch thickness.

  • Step 3 Remove plastic wrap, and discard. Sprinkle 1 1/2 teaspoons salt over pork; spread evenly with pesto. Top pesto with prosciutto; sprinkle evenly with Parmesan. Roll meat back into a tight spiral, and, using butcher’s twine, tie roll in 6 places. Season on all sides with pepper and remaining 1 teaspoon salt.

  • Step 4 Heat an oven-safe skillet over medium-high. Rub roast with olive oil. Sear, starting fat side down and turning roast occasionally, until roast is evenly browned, 10 to 12 minutes. Place skillet in preheated oven and roast until a meat thermometer inserted in center reads 135°F, 45 to 50 minutes. Transfer to a cutting board. Let pork rest, lightly tented with aluminum foil, at least 15 minutes. To serve, remove strings, and slice as desired.

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